Breakfast Pizza

Breakfast Pizza

Pizza dough recipe (makes 2x 12” crusts):
1 ⅓ cups warm water
3 cups flour
½ tsp salt
½ tsp baking powder
¼ tsp onion powder
¼ tsp garlic powder
1 tbsp sugar
1 package dry yeast
3 tbsp olive oil (keep 1 tbsp separate)

Combine water, sugar, olive oil and yeast in a measuring cup.
Combine flour, salt, baking powder, garlic powder, onion powder in mixing bowl. Stir/mix until well blended.
Pour in water/sugar/oil/yeast mixture into dry mix and combine. If too dry, add 1 tbsp water at a time until dough is all combined.
Cover dough with 1 tbsp oil, cover and set aside for at least 30 mins to let proof/rise.
Split dough in half for use as 2x 12” pizza crusts.

Breakfast Pizza Ingredients:
1x Pizza dough from recipe above
One pack of bacon, cooked and chopped.
1.5 cups of mozzarella, shredded
3 eggs
Hollandaise sauce (packaged or fresh, whatever is within your capabilities)
One Russet potato, thinly sliced (less than ⅛” thick)
½ cup hot sauce
Few pinches of chopped parsley

Preheat oven to 425f
Cook one whole pack of bacon until crispy. Chop into 1” pieces.
Grease a 12” pizza pan (use some bacon grease from the whole pack you just cooked) and stretch out dough to just fill pan.
Using a mandoline if available, slice potato into very thin slices (thinner than ⅛”, as ⅛” or thicker will require you boil them in water until just about tender prior to putting them on the pizza, or else they will be undercooked and crunchy if you don’t)
Make Hollandaise sauce as per package directions if using packaged.
Spread approx. 1 ¼ cup of hollandaise sauce on the dough. Enough to cover, plus a little extra.
Drizzle hot sauce over the hollandaise base.

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